Saffron adds a distinct perfume and honeylike flavor to this soup, and that’s why I chose it - it’s an excellent partner for shrimp and cod (which is also why it’s a key ingredient in Spanish paella). Because of saffron’s intense flavor, a little goes a long way; a good thing, because it’s rather pricey!

Inspired by pho--traditional Vietnamese soup--this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side.

Tomatoes, tarragon and white wine make a fragrant broth for the scallops in this vibrantly colored easy one-pot stew. Make it a meal: Serve with a simple green salad and sop up the leftover broth with toasted whole-grain baguette.

This dish was inspired by Chinese Dan Dan noodles—ground pork and noodles in a spicy broth. We use ground turkey and omit the traditional Sichuan peppercorns for convenience, but add hot sesame oil. Use toasted sesame oil instead if you want mild noodles.

Sweet, tender leaves of early-season chard, caramelized onion and a salty bit of capicola fill these bite-size dumplings with flavor. Beet greens or kale would also work beautifully—just adjust the cooking time accordingly and add a little extra liquid if using tougher greens. This recipe makes 72 dumplings for 8 servings of soup.

Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra.

This Jamaican-inspired soup, full of fresh shrimp and sweet mangoes and regular store-bought curry powder. If you happen to have Jamaican-style curry powder, which has a hint of allspice, this is a great place to use it. Serve with brown basmati or jasmine rice with sliced pineapple for dessert.

Stock or broth is the flavored liquid that comes from simmering vegetables, herbs, meat and/or bones in water (sans meat or bones for vegetable broth). Some definitions specify that stock is made with the bones and broth without them, though we use (and store-bought products use) the terms interchangeably. Some store-bought broth delivers close to 1,000 mg sodium/cup, which may be the majority of your daily recommended sodium intake!

Look for reduced-sodium (averaging 500 mg/cup), no-salt-added (averaging 200 mg/cup) or low-sodium (140 mg or less/cup) stock or broth. Some are lower in sodium, but not labeled as such—check the nutrition panel to compare among brands. When you add it to a recipe, the flavor of the stock will affect the final dish. Taste it first, if it doesn’t taste good to you, try another brand until you find one that pleases your taste buds. EatingWell recipes are developed using reduced-sodium broth. Stock and broth can be used interchangeably in all of our recipes. If you have high blood pressure or are on a sodium-restricted diet, you may want to use “no-salt-added” or “low-sodium” versions instead.

If you are truly worried about the amount of sodium in store-bought broth, check out the slideshow above and modify some of our delicious broth recipes!